The tomato-basil combination is a fantastic combination; it is also extremely healthful. With all the benefits of basil and the antioxidants in tomatoes, you can’t lose. I think God puts cravings in us so we get all sorts of nutrients.
With this recipe, you can go completely raw or use canned tomatoes for that deep rich cooked flavor and to tap into the lycopene as best as you can. Be sure to purchase organic canned tomatoes from BPA-free cans. If you know your current canned goods are coated on the inside, then stick with those.
This recipe has some desireable aspects of raw vegan food preparation though with the cashews as the creamy base; all the more nutrition to behold.
1/3 cup cashews
1 cup filtered water
1 clove garlic
1 28-ounce can drushed tomatoes or whole peeled tomatoess or 2 pounds fresh peeled tomatoes
2 tablespoons fresh or frozen minced basil
1 tablespoon nutritional yeast
Sea salt and freshly ground pepper, to taste
Fresh basil for garnish
Soak the cashews in fresh water for 20-30 minutes or so. Put the cashews, water, tomatoes, and basil into a Vita-Mix or other strong blender. Blend on high until smooth. If you keep the motor running for a few minutes you’ll end up wth warm/hot soup.